McCormick's Flavor Forecast

The flavor experts at McCormick & Co. released their 2003 McCormick Flavor Forecast, a report that predicts the flavors and trends that will dominate the culinary area this year. The trend in strong, “extreme” flavors continues, as does the use of ingredients that both heat and then cool the palate. Additionally, interest in authentic, regional ethnic cuisines will continue, per the company. Foods that are portable, spicy, organic, natural and fun will continue to dominate the market, as will foods that contain meat.

The report has identified these 12 flavors as trendsetters this year:

  • Bay leaf
  • Lemon grass
  • Sesame
  • Chile peppers
  • Mustard
  • Turmeric
  • Cinnamon
  • Pepper
  • Vanilla
  • Coriander/cilantro
  • Sea salt
  • Wasabi
The brochure offers many details about these and other food trends, as well as interesting food tidbits. McCormick & Co.,

Ideal Viscosity Control

Choose from many types of CMC and methylcellulose product offerings to obtain the ideal viscosity and gel structure. Reduce costs with Hercules Inc.'s fast-dissolving Aqualon® CMC, and improve volume and shelflife with Aquasorb™ A500. This super-absorbent CMC provides superior water control. Benecel™ methylcellulose and hydroxypropylcellulose gels when heated to improve bake stability, boil-out, film formation and cling. Other properties are cold-water viscosity and emulsification. Hercules Inc., Kim Hannon, 800-345-0447

Whey Protein Isolates

These whey protein isolates, hydrolysates and concentrates; specialty proteins; and lactose offer nutritional value attributes, diverse functional properties and flavor improvement for a variety of products. Iso-Chill 9000 Whey Protein Isolate and Iso-Chill 9010 Instantized, part of Proliant Inc.'s line of Iso-Chill™ Whey Protein Isolates, are processed by a proprietary “chilling” or low-temperature, novel process. The low-temperature microfiltration process allows the WPIs to provide undenatured protein with a full balance of bioactive whey protein fractions, including immunoglobulin (IgG), lactoferrin (Lf) and glycomacropeptides (GMP). These WPIs have: clean bland flavor, white-color, high solubility, high clarity, and excellent acid and heat stability. Proliant Inc., 800-369-2672,

Carob Fiber

A nutritional option for increasing fiber content in the development of baked foods, carob fiber has an excellent water-binding capacity and helps to prolong a product's shelflife. Additionally, it enhances texture, flowability and coloring, and has anti-caking properties. The quality and freshness of baked goods also are improved. Nutrinova, 800-786-3883, Cheryl Colline,

Low-Salt/Sodium Sauces

Those interested in formulating low-sodium and -salt foods will be interested in the line of Lite and Less Salt Soy Sauces offered by Kikkoman. The sauces offer reduced sodium profiles to meet FDA nutritional and lower salt requirements, yet provide typical brewed notes from fermentation.

The Lite Soy Sauce has 40% less sodium, with 3300mg per 100g. The Less Salt Soy Sauce has no sodium benzoate, with some added alcohol and vinegar used as preservatives. The company offers a wide variety of liquid and dry, naturally brewed soy sauces to meet any formulation need. Kikkoman International Inc., 415-956-7750,

New Bulk Sweetener

Cargill has introduced Eridex™ brand erythritol, an all-natural, non-nutritive (maximum 0.2 kcal/gram), bulk sweetener with a taste similar to sugar.

Food developers can use Eridex erythritol to reduce calories in new applications, or to improve the flavor, digestibility, and texture of current sugar-free products. Eridex erythritol overcomes problems with digestive tolerance sometimes experienced with other polyols. When used in combination with high-intensity sweeteners, it improves flavor profile, mouthfeel, and shelflife, and adds body. Cargill, Food and Pharma Specialty Business Unit, 877-650-7080,

Partnership in Coffee Flavors

An arrangement between WILD Flavors Inc. and Javo™ Beverage Company Inc., a manufacturer of liquid coffee concentrates, extracts and beverages, has resulted in the two companies teaming up to supply the growing demand for coffee flavoring systems among the packaged food and beverage industries. WILD currently markets flavors, flavor systems, juice concentrates and concentrate blends, emulsions, tea and cola concentrates, nutritional drink formulations, sweetening systems and Colors from Nature™.

Through this partnership, WILD has added an important and growing flavor category to its product line and is committed to using Javo extracts, exclusively, within its global selling and distribution system. WILD Flavors Inc.,

Natural Reds and Pinks

Natural light pink to red colors in higher pH applications—such as yogurts, soy beverages, smoothies, ice creams and other lipid-based food systems—now can be achieved by using GNT's EXBERRY® Shade “Strawberry Cream.” This fruit- and vegetable-based colorant allows one to achieve a wide spectrum of pinks and reds, which correlate with such flavors as strawberry, strawberry-banana, and guava; it is idea for lipid-based systems. GNT USA, 877-GNT-USA7

Cheese Starter Cultures

The Dairy Ingredients Business Unit of DSM Food Specialties provides the Delvo-Tec® Bulk-Set range of starter cultures together with its DelvoLac® and DelvoStart™ media ranges. The Delvo-Tec® Bulk-Set system offers manufacturers a fully integrated program, with both media and cultures that have been tested rigorously for compatibility—as well as simplified ordering from a single, reliable supplier.

Delvo-Tec® Bulk-Set frozen (BSF) starter products form part of DSM's Delvo-Tec® series of mesophilic and thermophilic high technology starter cultures, and are designed for large-scale processing plants with separate fermentation facilities. Defined single strains, defined-strain blends and undefined cultures ensure the range is configured to offer maximum flexibility for all cheese types. DSM recommends using Delvo-Tec® Bulk-Set cultures in conjunction with its DelvoStart™ (external pH control) or DelvoLac® (internal pH control) starter media. This means that cell numbers are maximized and optimum nutrition and growth conditions created, ensuring a robust system with consistent acid production, predictable activity in the cheese vat and high protection against phage infection. DSM Food Specialties, Dairy Ingredients, 800-423-7906,, /dfs/dairy

Celebrates 100 Years

Kraft Foods Inc. celebrated 100 years by rolling out 150 products that spanned a range of food categories. The items, introduced at the recent Food Marketing Institute show that took place in Chicago, include innovative frozen pizza; nutritional, portable lunches; all-natural sports drinks; whipped toppings in new flavors and more.

The new products span the many Kraft categories of cheese, meals and enhancers; biscuits, snacks and confectionery; beverages, desserts and cereals; and Oscar Mayer and pizza. The foods cater to today's consumers, who demand convenience, good taste and good nutrition.